Hey everyone, it is Jim, welcome to my recipe page. Today, we’re going to prepare a distinctive dish, delicious! mellow but spicy! tomato and miso sichuan mapo doufu. It is one of my favorites. For mine, I will make it a bit unique. This will be really delicious.
Preparation: Blanch the tomato in hot water and then transfer to cold water to peal off the skin. Cut it into wedges then cut into half again. The Japanese-style Mapo Tofu (Mabo Dofu) is incredibly flavorful but less spicy than the Sichuan-style.
Delicious! Mellow but Spicy! Tomato and Miso Sichuan Mapo Doufu is one of the most favored of recent trending foods on earth. It is enjoyed by millions every day. It’s easy, it is fast, it tastes delicious. Delicious! Mellow but Spicy! Tomato and Miso Sichuan Mapo Doufu is something that I’ve loved my whole life. They are nice and they look fantastic.
To begin with this recipe, we have to prepare a few ingredients. You can have delicious! mellow but spicy! tomato and miso sichuan mapo doufu using 20 ingredients and 8 steps. Here is how you can achieve it.
The ingredients needed to make Delicious! Mellow but Spicy! Tomato and Miso Sichuan Mapo Doufu:
- Get 1 block Firm tofu
- Get 1 large Tomatoes
- Take 150 grams ☆Minced pork
- Get 1 less than 1 tablespoon ☆Sesame oil for frying
- Prepare 2 tsp ● Minced garlic
- Prepare 2 tsp ● Minced ginger
- Get 1 tbsp ● Doubanjiang
- Prepare 2 tbsp ○ Tianmianjiang
- Get 1 tbsp ○Red miso
- Prepare Soup
- Make ready 200 ml Lukewarm water
- Get 1 tsp Chicken soup stock granules
- Get 1/2 tsp Sugar
- Get 1 tbsp Shaoxing wine (or sake)
- Make ready Toppings:
- Take 1 Katakuriko slurry
- Take 1/2 a chili pepper Finely chopped green onion
- Make ready 1 Pepper
- Prepare 1 Sansho pepper powder
- Prepare 1 tbsp Sesame seed oil
Mapo Doufu (麻婆豆腐 Mābō Doufu) is a dish made by Terunori Kuga and taught to the members of the Chinese Cuisine RS. It is also one of Terunori's dish for the Moon Banquet Festival. This dish utilizes the balance between sichuan peppercorns and chili peppers of also known in chinese as. Both of Sichuan chilli bean paste (aka spicy Doubanjiang) and chilli powder contribute to the spiciness.
Instructions to make Delicious! Mellow but Spicy! Tomato and Miso Sichuan Mapo Doufu:
- Preparation: Blanch the tomato in hot water and then transfer to cold water to peal off the skin. Cut it into wedges then cut into half again. Cut the tofu in about 2 cm blocks and drain the tofu for about 1 hour.
- Mix the ingredients for soup.
- Pour sesame oil in a wok and fry the minced meat. Fry the meat in strong heat until the meat is cooked through.
- Gather the meat to the upper side of the frying pan and reduce the heat to low. Put the ● ingredients in the wok and fry until aromatic. Add the ○ ingredients to the frying pan.
- Mix all ingredients in the wok well.
- Add the tofu, tomato and soup and mix. Cook on high heat. Let it boil it for about 2 to 3 minutes.
- Add the katakuriko slurry and make the soup as thick as you'd like. Add black pepper, sansho pepper and leek and cook it for about 1 minute and add sesame oil. Then it's all set to serve.
- ※If you like it spicy, replace about half of the sesame oil with ra-yu. I sprinkled on some sliced leek to garnish.
The latter is also used to enhance the reddish colour of the dish. Different brands of Sichuan chilli bean paste may vary in saltiness, hotness and texture. Mapo tofu (Chinese: 麻婆豆腐; pinyin: mápó dòufu) is a popular Chinese dish from Sichuan province. It consists of tofu set in a spicy sauce, typically a thin, oily, and bright red suspension. I Lived on mapo tofu back in college.
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